I have used Whole Moong, toor dal and bottle gourd. Mango tokku (chutney is used for making the curry bit spicy.
It is very simple dal with vegetable and the Whole Moong.
Whole Moong provides loads of proteins to our body. Bottle gourd helps the body to be cool and takes care of blood pressure and control it. It is filled with lots of minerals and vitamins. It is fiber rich and helps the people who are in trouble with constipation.
No Onion or No garlic is added to this Bottle Gourd + Whole Moong Curry.
Let us see the recipe now :
Things Needed :To cook :
Whole Moong : 1 Cup
Bottle Gourd : 1 Bowl
Toor dal : 1/4 Cup
To Add :
Mango Tokku : 1 Teaspoon
Turmeric powder : A little
Green chilly : 1
Ginger : 1 Teaspoon (Grated)
Salt : As required
Cooking Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspooon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Curry Leaves : 6 to 8
Method :1. Wash and soak whole moong for over night. Or 4 to 5 hours.
2. Wash and slit green chilly and peel off the skin of ginger. Wash it again and grate it.
3. Wash and peel off the skin of bottle gourd and cut into small pieces. (Desired size).
4.Now put washed toor dal, soaked whole moong, cut bottle gourd in a pressure cooker.
5. Cook with required water. Let it get cool.
8. Cook on medium flame for 2 to 3 minutes.
9 Shift the curry to a serving dish and add seasoning.
10. Serve for lunch, dinner or even with idli and dosa.
Note :You can cook bottle gourd separately. Use of pressure cooker is optional.
Adding only one green chilly since mango tokku is spicy. Adding more chilli is optional.
Adding any other spice is optional. Soaking whole moong is optional. You can cook directly.
Time : 25 Minutes
Serves : 3 to 5.